CHA CHAAN TANG STIR-FRIED 'BEEF NOODLES’

CHA CHAAN TANG STIR-FRIED 'BEEF NOODLES’

vegan|GLUTEN-FREE|cantonese classic

YIELD: 2 portions

PREP TIME: 40 mins
COOK TIME: 25 mins

Ingredient/Recipe notes:

- To create some ‘wok hei’ at home, it’s important to allow noodles to caramelise and take on a smokey flavour.

- This recipe offers the options of tofu puffs or king oyster mushrooms as the ‘beef’, though it is meant to be a direct replacement, each one will have their unique flavour and texture that adds to the dish.

- Brown rice noodles is higher in fibre and micronutrients. High dietary fibre helps to slow the ‘sugar rush’ from refined carbohydrates.

- Chives, beans sprouts, spring onions completes this dish, don’t skim. And for an even healthier version, increase veg to noodle ratio for your version.

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INGREDIENTS

• 10 pcs tofu puff, cut in half, or

• 200g king oyster (eryngii), sliced

• 55g organic brown rice pasta/noodles

• 2 Tbsp organic canola / avocado oil

• 1/2 medium yellow onion (~85g), thin wedged

• 195g bean sprouts

• 55g yellow chives / Chinese chives, cut to 1 inch pieces Toasted sesame oil, for drizzling

• Himalayan pink salt, to taste

tofu / MUSHROOM MARINATE

• 1/8 tsp coconut sugar

• 1/8 tsp five spice powder

• 1 tsp tamari or organic soy sauce

• 1 tsp chemical-free dark soy sauce

• 1 tsp toasted sesame oil

NOODLE SAUCE

• 1/4 tsp five-spice powder

•  1 tsp tamari / organic soy sauce

• 1 tsp chemical-free dark soya sauce

• 1 tsp toasted sesame oil

GARNISH

• 1/4 tsp toasted sesame seeds

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DIRECTIONS

1. Bring a pot of water to boil, add noodles and cook to al dente according to cooking time on the packet, rinse well under cold filtered water to remove starch. Set aside.

2. Combine all ingredients under tofu/mushroom marinate and add tofu / sliced mushrooms, stir until they have taken on colour. Marinade for 15 minutes.

3. Rinse bean sprouts and chives, cut chives into 1-inch strips. Set aside.

4. Add 2 tsp of the oil to a hot, toxic-free non-stick pan, stir fry the bean sprouts and chives on high heat until cooked, season with a dash of salt. Set aside.

5. Add tofu or mushroom to the hot pan, spread evenly and sear until caramelized. Set aside.

6. Add 1/2 Tbsp of oil to a hot pan, sear onions on high heat with a dash of salt until the edges brown.

7. Combine all ingredients for noodle sauce and mix well.

8. Add noodles, noodle sauce mix, then bring down the heat slightly and let sauce reduce. The noodles will caramelize and brown on the edges once the sauce is absorbed. About 3-4 minutes.

9. Add the cooked bean sprouts and chives into the pan, combine well.

10. Plate the noodles, garnish with toasted sesame seed and drizzle sesame oil.

11. Enjoy!